The traditional recipe for sauerkraut involves the use of brine. However, in order to save a little time, and at the same time preserve as many useful properties as possible in the cabbage (do not pour it with boiling water, that is, do not heat it), you can do without brine. To cook cabbage in this way, it is enough just to carefully crush it with a pestle or just with your hands so that it starts up the juice, which, in fact, will act as a brine.

Cooking steps:

5) Transfer the cabbage to a liter jar. It is best to place in small portions and immediately crush with a pestle so that the cabbage starts up even more juice. If all the cabbage does not fit in the jar, it must be tamped with the same pestle. Cover the filled jar with glass (nylon will not work, cabbage can “suffocate”) with a lid or gauze and leave it in a warm place for three to four days so that it sours.

Ready cabbage should be stored in the refrigerator already under a nylon lid. Serve as a salad, pour vegetable oil and add onions, or use for stuffing or cooking.

Ingredients:

1 small head of cabbage, 1 carrot, black peppercorns, bay leaf, a pinch of salt.

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Salted cabbage is a traditional Russian dish. It always becomes a wonderful decoration for any feast, both everyday and festive. Salted cabbage recipes are extremely simple, but they can be used to make an excellent delicacy. Let's look at the best of them in our article, learn how to select ingredients and find out all the intricacies of such a culinary process as quick salting.

How to choose and prepare cabbage for pickling

The most important thing is to choose the right fresh vegetables for preparations, otherwise the dish may not turn out as crispy and juicy as we would like. A good cabbage for seaming has the following characteristics:

Recipes for canned salted cabbage require advance preparation. It consists of the following:

1. Remove from the head a few sluggish top layers, cut into large pieces.
2. Visible damage must be removed.
3. For some recipes, the head of cabbage needs to be chopped into thin, narrow strips with a shredder, knife, grater, or food processor.
4. Vegetables used according to the recipe must be washed and peeled. Spices must be sorted out, removing spoiled fragments.

How to quickly and tasty pickle cabbage at home

There are many recipes for salting at home, each of them involves one or another cooking time. The most popular recipes for quick salted cabbage. The preparation prepared according to them can be eaten as a separate snack, or added to other dishes, for example, borscht or salads. Consider the most interesting recipes.

Hot in brine without vinegar

The hot method allows you to get pickles as quickly as possible, literally in a day you can already try the dish. Both white and red forks are suitable for such a blank. The main ingredient is sometimes chopped, but the classic recipe simply involves cutting into small portions. You can serve the dish with greens, onions.

Ingredients:

• a dense fork of cabbage;
• 1 carrot;
• a few peas of pepper;
• bay leaf - 2-6 pieces;
• 1 liter of water;
• 1 st. l. table salt;
• half a tablespoon of sugar.

1. Cabbage should be chopped (chopped if desired).
2. Grate carrots (better on the so-called Korean).
3. Mix vegetables, put in a sterilized dried jar in layers, put spices on each.
4. Dissolve salt and sugar in hot water. Keep the brine on low heat until boiling. Fill them with vegetables.
5. Place an open container in a deep bowl for one to two days. After cover it with a lid, but do not roll up. Leave to store in the cold.

Fast food with Georgian beets

The dish according to this recipe turns out to be incredibly tasty and spicy, it looks beautiful because of the pink tint attached to the beets. The dish is stored for a very long time, it can stand all winter. A quick pickle will be a great addition to any dish. It is very easy to prepare, it does not take much time or effort, you just need to follow the instructions.

Ingredients:

• two kilograms of fresh cabbage;
• garlic (medium head);
• 2 medium beets (oblong);
• several bay leaves;
• peppercorns;
• 3-5 cloves;
• 2 liters of water;
• a mixture of fennel, dill seeds and cilantro (3 teaspoons total);
• two full tablespoons of salt (not iodized);
• 180 g of sugar;
• 150 ml of table vinegar (preferably natural apple).

Recipe step by step:

1. Wash vegetables, cut them. Cabbage is cut in portions, removing the stalk, and beets in thick slices. Garlic should be peeled and cut into large pieces. Put the vegetables in an enamel bowl.
2. In order to make a marinade, you need to boil water, add spices there. Boil the brine for five minutes and add the rest of the ingredients.
3. Cool the liquid to 20 degrees.
4. Pour the brine into a container with vegetables, put oppression on top, store for about three days.
5. After the cabbage is laid out in containers, poured with brine and tightly closed with nylon lids. An open jar can be stored for three days.

Preparation for the winter in banks

Sauerkraut contains folic acid and vitamin C, which are very beneficial for the body. Salad from it is a great addition to the fatty dishes that people often cook in the winter. Below is a classic recipe, but if you want, you can add bay leaves, apple, cranberries, soaked cloudberries, currant leaves, spices, or any other ingredients that could enhance the taste.

Ingredients:

• cabbage (about 1.7-2 kg);
• large carrots;
• a tablespoon of salt.

1. Cut the forks, grate the carrots, put the vegetables on a clean, dry surface.
2. Add salt to the vegetables and mash them thoroughly.
3. Cabbage must be tightly packed into a container. Each new layer must be pressed well until the juice comes out. Cover with a cloth and leave at room temperature.
4. For the circulation of gases several times a day, it is necessary to pierce the workpiece with a wooden wedge. If this is not done, then the dish will be bitter.
5. The dish will be ready when it stops fermenting. You can understand this by how the gases stop coming out. After that, the jar can be closed with a nylon lid and hidden in the refrigerator.

With apples and cranberries in a barrel

It is difficult to get a wooden barrel now, so you can use large enameled dishes to cook quick salted cabbage. A dish with apples and cranberries will be very original and festive. It is very easy to make, the process takes no more than a week. Below is a classic recipe, but some other spices can be added there.

Ingredients for preparing a kilogram of salted cabbage:

• carrots and apples - 100 grams each;
• cranberries - 80 grams;
• salt - 30 grams.

1. Clean and cut the cabbage. Add the rest of the grated ingredients to it. Salt, mix thoroughly.
2. Pour in the vegetable mixture, pressing it down well until the juice comes out.
3. We cover the barrel with a wooden board and put oppression on top. We leave in a warm place. Periodically it is necessary to remove the rising foam.
4. You should pierce the salted cabbage with a wooden sharp object to release excess gases. When fermentation is over (5-7 days), the dish will be ready.

With bell peppers, carrots and onions in a jar

Incredibly tasty and spicy salad, which is a must-do. Unusually looks on the table, attracts attention with its brightness. The recipes for white salted cabbage with vegetables are very simple, but the dishes according to them are simply excellent. They give them a unique flavor. In winter, such a salad will be simply irreplaceable at any feast, especially a festive one.

Ingredients for a 3 liter glass jar:

• cabbage - 3 kg;
• carrots - 600 g;
• red bell pepper - 600 g;
• onion - 600 g;
• 2 tbsp. l. salt;
• 4 tbsp. l. Sahara;
• 50 ml of vinegar;
• 1 st. l. vegetable oil.

1. Remove the top layers from the fork, chop, salt, squeeze until the juice is released. Three carrots, cut the onion into rings, and the bell pepper into thin strips. Mix everything in a large container, season with vegetable oil and sugar.
2. Dissolve the vinegar and some water, add to the vegetables.
3. We put the salad in a jar after sterilization, tamp it down. We put a capron lid on top, put it in the refrigerator.

A simple recipe with horseradish and garlic pieces

This pickle has an unusual and slightly spicy taste. It is valued for its simplicity, speed of preparation, originality of salting. And adding ginger root to the recipe brings a touch of piquancy. The special ingredients in the composition make the canned dish durable, and also help strengthen the immune system and help in the prevention of colds.

Ingredients:

• cabbage - 6 kg;
• carrots - 0.3 kg;
• 145 g of salt;
• 50-70 g of sugar;
• 1.5 heads of garlic;
• horseradish root - 0.2 kg;
• ginger root - 0.15 kg.

1. Cut the cabbage into pieces. Grate the carrots, ginger and horseradish, and crush the garlic.
2. Put the ingredients in a spacious container, mix thoroughly until the juice comes out.
3. Place the vegetable mixture at the bottom of the bucket, put oppression.
4. Fermentation lasts three days, during which gases must be regularly released from the salt.

With honey and lemon

Recipes for salted cabbage with lemon and honey are very popular now. The dish comes out very tasty and fragrant, and honey gives it a special tenderness. The amount of lemon indicated in the recipe can be changed at your discretion, add more or less acid. Honey is desirable to take liquid. The water for the recipe must be boiled, some people even add spring water.

Ingredients:

• cabbage;
• big carrot;
• 1.5 liters of water;
• 4 tbsp. l. salt;
• 2 tbsp. l honey;
• medium lemon.

1. Cut the cabbage, grate the carrot, cut the lemon into small pieces. Combine all ingredients in an enamel bowl, squeeze well.
2. In a separate container, dilute salt water with honey, boil.
3. Arrange the vegetable mixture in jars, tamp, pour marinade, close with nylon lids and insist in the dark for a day.

in Armenian

The dish according to this recipe comes out not only salty, but also spicy. It will be a great addition to meat, barbecue. Recipes for fragrant salted cabbage in Armenian require special ingredients, but now it will not be difficult to get them. Their quantity can be changed according to personal preferences, for example, some are prepared without garlic or cinnamon.

Ingredients:

• 2.5 kg of cabbage;
• 50 g of garlic;
• 200 g carrots;
• 1 beet;
• 100 g of celery root;
• 2 hot peppers;
• 20 g cilantro;
• cherry leaves;
• 3 liters of water;
• 150 g of salt;
• 10 pieces. peppercorns;
• 2 bay leaves;
• half a cinnamon stick.

1. First you need to prepare the starter. We boil water, pour salt, all spices into it, cool it.
2. Cut the cabbage into portions, cut the rest of the vegetables into circles. The pepper is cut into rings, the celery root into strips, and the garlic into small cubes.
3. We cover the bottom of the barrel or pan with cherry leaves, tightly lay the cabbage, layering it with a vegetable mixture.
4. Pour the dish with chilled brine, leave it under pressure for two to three days at room temperature.

Chinese cabbage recipe in Korean

This is a spicy specific dish that will appeal to connoisseurs of the exotic. On its basis, another famous Korean dish is prepared - kimchi, which has long been loved not only in Korea, but also in other countries of the world. There are no difficulties in the manufacturing process. It is important to properly prepare the most important ingredient, and seasonings will improve its taste.

Ingredients:

• Chinese cabbage - 3 kg;
• red hot pepper;
• garlic - 3 heads;
• salt - 250 g.

1. We lower the head of cabbage into the water, take it out and divide it into four parts. Dissolve and salt, leave for a day, and then rinse. For convenience, it is better to immediately cut them into small squares.
2. We crush the garlic and mix with the same amount of pepper until a homogeneous paste is formed. She needs to rub each piece.
3. The dish is kept warm for a day, and then placed in the refrigerator.

salted cabbage calories

The advantage of quick salted cabbage is not only a breathtaking taste, but also the ability to benefit the body, because it is low in calories. There are 19 to 50 calories per 100 grams of product, depending on the ingredients added. A great option for those who are on a diet. There are many vitamins A, C, B, iron, potassium. The use of pickled cabbage helps to normalize bowel function. Recommended for peptic ulcer, colds.

When to salt cabbage according to the lunar calendar 2019

You can make pickles in October in the numbers from 2 to 5, 9, 12, 14, 17, from 20 to 22, 30. The following November dates are also suitable for this: 1, from 6 to 8, 11, 13, 15-16, 18, 20-21, 29. It is not recommended to cook on the full moon, it is better to do it for the growing month. Salted cabbage will let the juice out well and absorb the aromas of spices. Days when the moon is in Virgo, Cancer, Pisces are not suitable for conservation. If you want to make a crispy dish, then it is better to cook on the fifth or sixth day of the new month.

Video

Salted cabbage recipes are varied, so we invite you to watch a video that demonstrates one of the easiest. Even a novice can cook a delicious dish using it. The material shows all the secrets of shredding cabbage for quick pickling, many subtleties are explained. This video is a must-see for anyone who wants to pickle cabbage.

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It's time for cabbage preparations. Cabbage was born noble. Tight white cabbages filled vegetable shops. More recently, it was like this: a queue lined up for cabbage. It was bought in bags to prepare for the future. Fermentation, salting, urinating are long-known methods of canning without the use of vinegar.

Such cabbage diversifies the daily diet, brings a harmonious balance to the daily menu, and has a beneficial effect on the immune system.
Many housewives supplement culinary recipes with their findings, make the recipe more accurate or, conversely, deviate from it. Every house where a good mood lives has its own recipes. These finds are generously shared with friends and family. So we do not keep secret recipes. Taste our sauerkraut, tasty, high-quality, flavored with Antonov apples and cranberries.

Crispy and juicy instant sauerkraut in brine

For a jar with a capacity of three liters, you need to prepare:

1. medium head of cabbage weighing from 2 kg to 3 kg,
2. one large carrot
3. a few laurel leaves
4. one and a half liters of water
5. 2 tablespoons rock salt
6. 2 tablespoons of sugar
7. peppercorns - 1 tsp

In one and a half liters of filtered water, dissolve the measured sugar and salt. Peel the cabbage, cut first into large pieces, then chop into chips of uniform size.

Grate carrots in any way and mix it with cabbage.

Throw pepper and bay leaf at the bottom of the jar. Pour the cabbage with brine almost to the top.

Lightly cover with a lid. The jar will stand in any container so that the brine does not run away during fermentation. Leave the jar on the kitchen table at a comfortable temperature.

The cabbage will shrink. Pierce the cabbage periodically to release the gas formed during fermentation. Medium-late varieties of cabbage are good for pickling: in October they contain the highest percentage of sugar. Process completed. The refrigerator is waiting for the cabbage. Add it to vinaigrettes, use as an independent snack.

And a bonus: we will please the family with pies. And the filling is as follows: squeeze sauerkraut, stew in a pan in vegetable oil. Lightly sauté the onion and mushrooms in a second pan. Combine with cabbage, put in a colander, thereby allowing excess oil to drain. The filling is ready! Any dough can be used.

And how good in autumn and winter are daily cabbage soup from sauerkraut with smoked loin and mushrooms, but not in meat broth!

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Sauerkraut recipe with vinegar

It is impossible to know exactly how many recipes for sauerkraut exist. Each family has creative ideas for enriching the recipe, its own zest. I want to experiment, achieve bright tastes and colors. A wonderful union of cabbage with a variety of spices. But her best friend is cumin. You can cook cabbage in different ways: after fermentation, put it in the cold, or pasteurize and roll up, or use boiling brine, or take vinegar, which serves as a good preservative.

This recipe includes:

1. Cabbage - one head weighing about 3 kg
2. Carrot -300 gr
3. Sugar - 2 tbsp. spoons
4. Salt - 2 tbsp. spoons without a slide
5. Boiled or filtered water - 1 liter
6. Table vinegar 0.5 cups

Remove the top leaves from the cabbage. In the future, we use them for cooking cabbage soup. Cut the head of cabbage into several pieces.

Finely chop.

Thoroughly wash the beauty of carrots and it is better to grate it on any grater. It is much more beautiful this way.

In prepared warm water, stir salt, sugar, add vinegar.

Gently mix vegetables, pour marinade.

If not enough, make another batch. Just hold for a day in a fairly warm place, and the new workpiece is ready in the refrigerator.

The fresh astringency of a healthy snack awakens the appetite.

Simple recipes for sauerkraut with honey

Tenderness, harmonious balance of this salad adjusts to a positive perception of the world around. Silky appetizer texture, honey flavor! The recipe is reliable and noble.

Products:

1. head of excellent white cabbage,
2. carrot,
3. Two liters of water, 2 tbsp. spoons of salt
4. 2 tbsp honey.

Wash vegetables and inspect. Of course they are great quality! Chop the cabbage diagonally, grate the carrots on any grater. A mixture of cabbage and carrots in portions, lightly tamping, put in a sterilized jar. Combine honey, salt and boiled warm water.

Cabbage plus our pickle. No need to fill to the top of the container! When the cabbage ferments, the brine will rise strongly and may overflow. Keep the jar in a deep dish or plate. Remember to pierce our mixture to release gases.

After two days, the snack is ready. It is delicious and will delight you. Should be stored in the refrigerator.

Sauerkraut with beets and carrots without vinegar

Pleasure solid recipe of my aunt. Half an hour - so little time is required to prepare an original snack. This dish is appreciated and enjoyed by every guest of our family. Delicious and refreshing, always eaten in the hunt.

No need to chop and crush the cabbage. One jar is not enough for our family, so I give the number of products for 3 three-liter jars:

• White cabbage - 8 kg
• Garlic - 120 gr
• Horseradish root - 120 gr
• Parsley greens - 120g
• Red beets - 400g

And, of course, for pouring, boil 4 liters of water with 200 g of salt and 200 g of granulated sugar.

Let's cook in the following order:

We inspect and clean the washed vegetables. Cabbage cut into pieces 100-200 gr. So that they freely pass flawlessly into the neck of the can. Cut beets into slices or cubes. Chop garlic and curly parsley.

Grate the horseradish (I advise you to wear diving goggles during this process, then the essential oils of horseradish will not burn your eyes).

Put the cabbage pieces as tightly as possible in the pan, not forgetting to sprinkle the layers with the rest of the ingredients. If you're a carrot fanatic, grate some carrots. Pour the uncooled brine over the cabbage. Take a plate with a diameter smaller than the top rim of the pan and put the cabbage. Put a load on it, it can serve as a tightly closed, filled with water, jar. For two days, the pan is at room temperature. Occasionally pierce the cabbage to the bottom. If there is no wooden stick, you can do it with a skewer. The cabbage will become softer and tastier. Transfer the pot to the cold. Transfer to jars for easy storage.

After five days, sauerkraut, which has a wonderful purple-raspberry color, is ready. Exit - three three-liter jars.

Hello dear readers and subscribers of the blog! What do you think is the last of the blanks I usually do? Of course, sauerkraut. Since the most delicious cabbage, as they say, should be cut from our gardens at the first frost, which means that it falls on such a time period as October, or November, depending on where you live.

Without this treasure, not a single, or rich cabbage soup, which my whole family simply adores, can be cooked. Therefore, today, I dedicate this note to salting sauerkraut for the winter.

Choose any recipe you like and make this dish, because compared to other types of preparations, it is the easiest and fastest to prepare. Minimum effort, maximum enjoyment. And then after all, you can not only make soup from it, but also use it in and in pies, I really like to make bigus or fry it with potatoes.

This is my favorite version of cabbage, as it was prepared according to the GOST technology of those times, namely 1956 back then in the USSR. Probably in every house there are such recipes, so I have such an old book that I cherish, this is how my mother and grandmother cook.

The most important thing is that this option does not require much time from you at all, and a lot of importantly diverse products. It perfectly combines only cabbage, carrots and salt. Without any seasonings and spices, as well as without the addition of vinegar.

We will need:

• cabbage - 3 kg
• carrots - 300 g
• salt - 75 g

Cooking method:

1. Chop the cabbage by hand, or on a special grater, depending on how much you are going to prepare.

2. Grate carrots on a coarse grater.

Important! According to GOST carrots, 10 percent of the total mass of cabbage is taken. Therefore, consider yourself for 1 kg of cabbage this is 100 g of carrots. Salt is taken 2 - 2.5 percent of the mass of cabbage, 25 g is required for 1 kg of cabbage.

Mix shredded cabbage with salt and knead it well with your hands.

4. After the cabbage has released the juice and began to shine, it's time to mix it with carrots.

5. Now transfer the entire vegetable mass to the pan. Take a lid with a diameter smaller than the pan itself. Place it in a plastic bag or sack and cover the cabbage with it.

6. Put oppression on top of a plate or lid. Usually a three-liter jar of water is used.

7. In this form, cabbage should stand for 3 days at room temperature.

Important! To make sauerkraut delicious, you need to release carbon dioxide with a wooden stick. That is, on the surface of the cabbage, make punctures several times during the day. And most importantly, if you do not know why your cabbage is bitter, so here is the solution for you, all because of this chemical process.

Therefore, it is very important that carbon dioxide escapes, and the finished dish does not taste bitter.

8. After three days, place the cabbage in a jar or jars. But, remember that you first need to stir the whole mass with your hands again so that carbon dioxide comes out to the end.

Using a special funnel, arrange in jars.

9. Juice, or you can say brine, marinade, which stood out, fill the jars.

10. Close with nylon lids and refrigerate. You need to store such cabbage in a cool place, a cellar or a refrigerator is best, so that the fermentation process does not resume and the finished sauerkraut does not peroxide.

This is such a simple and cool cooking option! Bon Appetit!

Video: Cooking crispy and juicy sauerkraut at home

I found a similar cooking option in this video so that you can once again see live how and what is being done. But, remember one more trick, if you take a lot of carrots, according to the wrong proportions, such as by eye, then the result may not upset you much. Since if you shift the carrots, then the cabbage will lose its crunchiness, it will not be so crunchy and will become soft.

Quick recipe for sauerkraut in a jar

So easy and one of the best options for pickling cabbage at home in a very quick and instant way. This is certainly not in 15 minutes, but on the third day you can already use it, can you imagine?! Add your favorite spices for variety and flavor enhancement.

The secret and super feature here is that the brine will be prepared separately, but do not be afraid, there is nothing difficult in this, everything is very simple and easy. Well, of course, as soon as the brine, the marinade gets into the cabbage, the very phenomenon called fermentation or pickling will begin, with this method I speed up this process and the dosage of salt will be slightly higher than always. That's the whole trick of science))).

We will need:

• cabbage - 2-3 kg per 1 three-liter jar
• carrots - 2 pcs.
• bay leaf - 2 pcs.
• salt - 4 tbsp
• dill seeds - optional
• pepper - to taste

Cooking method:

1. First of all, do the preparatory work of vegetables. Wash cabbage and carrots well.

Next, chop the cabbage or cut it with a knife, usually it looks something like a thin straw, although I have seen other options for salting with petals and pieces, but it seems to me that this is not appropriate if used for general consumption somewhere in dishes, although everything is possible. It depends on what purpose you are doing this workpiece.

2. Next, grind the carrots on a grater or using a special nozzle in a food processor.

3. Mix the cabbage with carrots, do not be afraid to wrinkle, the mass should turn out to be uniform so that the juice begins to appear.

It is in it that the cabbage will ferment. Add allspice, bay leaf and dill seeds. Cabbage should lie in the container tightly enough. In this case, a 5 liter container is used.

Important! Salt is taken only stone, coarse grinding, and not fine.

Stir the jar of water until the salt is completely dissolved. And then pour cabbage with this solution. Since all vegetables should be completely covered with brine, make another of the same jar of brine. Or you could immediately take a 2 liter jar and add 4 tablespoons of salt and water to it.

6. Well, now the water completely covered the cabbage. Take a lid or plate and make a load on it, put a jar of plain water. The next day, after she stays warm for a day, fermentation will begin.

And then you will need to use a spoon or stick to push the cabbage apart and release gas so that it does not taste bitter. You need to do this several times during the day. So all the days until the end of fermentation.

7. On the third day, it will completely turn sour, gases will no longer be released.

Important! I also forgot to say, put another one under any container, since in the process of fermentation it will additionally begin to release its brine, which means that the liquid will increase and it will run.

8. Here is another interesting original cooking option, try it, it's very tasty! Store in a cool place in the refrigerator so that it does not become sour and vigorous.

Delicious sauerkraut in 3 liter jars for the winter

Want to make tender, juicy and crispy cabbage? Then here is a step-by-step description with a photo, just to help you. The recipe is tried and true.

We will need:

• cabbage - 1 head 2 kg
• carrots - 2 pcs.
• salt - 2 tablespoons with a slide
• sugar - 1.5 tbsp
• water - 1.5 l

Cooking method:

1. First of all, cut the cabbage in half, remove the stalk. Cut very, very finely, at least try to cut it that way.

Important! If you take a young cabbage, then the harvest from this will only be juicier and more tender. Because old cabbage tends to be tough.

Next, take the carrots of the current crop, and not the old one, so that it is juicy. Carrots can be rubbed on an ordinary coarse grater, but in general it is better on a grater for Korean carrots to make it thin. Mix the vegetables with your hands, squeeze the cabbage so that it releases the juice.

2. After that, take a 3 liter jar. And in the morning, use improvised means, such as a rolling pin))). So that there is a maximum of cabbage with carrots in the jar and a minimum of air.

3. Make a marinade or brine. Pour 1.5 tablespoons of sugar and 2 tablespoons of salt into 1.5 liters of water. Stir with a spoon, or cover the jar of water with a lid and sausage, shaking until all dry ingredients are dissolved.

4. Pour cabbage with this mixture, also straight to the maximum, just like in the picture. Leave in a warm place, after one day bubbles will appear. This means that the fermentation process has begun.

5. Therefore, take and speed up this process yourself, pierce with a stick or other object, in the form of a knife, to release the gas. You will immediately see that the brine is sinking.

Do this procedure at least 3-4 times a day. As the bubbles appeared, so immediately pierce it))). After three days, close the lid and put in a cool place.

6. This is such a nice cabbage turned out, then you can fill it with vegetable oil and onions, and use dill as a decoration. Bon Appetit!

Sauerkraut with apples

Well, this option, a hero, so to speak, immediately comes to mind our Russia and the grandmother’s oven. Cabbage will be fermented in a Russian tub barrel, as in the good old Slavic times, and even with apples.

We will need:

• cabbage - almost 20 kg
• Antonovka or Bogatyr apples - 2 kg
• carrots - 1.5 kg
• salt - 70 g per 3 kg of cabbage

Cooking method:

1. Finely chop the cabbage, cut the carrots into strips or rub on a grater. Then mix everything in a deep container and add salt, knead well so that the juice stands out. Next, place in a barrel.

2. Next, cut the apples into thin slices. Stir gently so as not to damage the fruit.

Important! Before slicing apples, wash them well and remove the cores.

3. Then cover with a lid and put a stone or something like that.

4. Leave in a warm place, after a while you will see bubbles, this is how it should be.

Important! The main thing is not to miss this moment, because if you do not remove the bubbles in time, an unpleasant smell and aroma will appear, and, accordingly, taste.

5. To do this, remove the oppression and pierce the cabbage with a stick.

After three days, remove the sauerkraut in a cool place in the cellar or on the balcony. And after two weeks you can eat it! Yum yum, just delicious! The longer it sits, the better it will ferment.

Cabbage, sauerkraut

Impressed? When I first tried such a thing, I said “class!” This is a Serbian technology, it is light and time-saving, you don’t need to chop anything, but you will have to wait much longer than usual for readiness. Then cabbage rolls are prepared from such whole cabbage, in Serbia they are called sarma.

As they say, live a century, learn a century, and that's true))). Approximately 1.5 kg of salt is taken for 20 kg of cabbage. Carrots are not used in this form.

We will need:

• cabbage - 12 kg
• non-iodized salt - 800 g

Cooking method:

1. Wash the cabbage well, remove the bad contaminated leaves.

2. Cut out the stumps. Take a head of cabbage and cut off this place with a knife, as shown.

3. Hold the knife a little obliquely so that it cuts out with a pyramid. You will not remove the entire stump, only the top.

4. Place the head of cabbage in a tank or large saucepan and fill the carved area with salt. Do this with all heads. And leave them like this until tomorrow, until the next day.

5. After this time, the salt will change a little, it will absorb the cabbage moisture.

6. Now cut the cabbage in half and place in a bowl or pan. For 10 kg of cabbage, 0.5 kg of salt is taken, of which 300 g will be used to fill the holes in the stalk and 200-250 g for brine, fill the container with water (5 l). Put oppression (5 kg) on ​​top and let stand for a couple of days (2 days) in a warm place.

Interesting! You can put apples in there, a few pieces.

7. During this time, gurgling will begin in the pan, it will begin to ferment. Therefore, after two days, drain the brine into another container. This is done so that the brine is enriched with oxygen and fermentation is more active. Next, place the cabbage again in the same poured brine and put oppression. This procedure is done once a day. It will be completely ready in 2 weeks.

8. Store in the cellar and until spring it will need to be eaten.

Bonus: sauerkraut with beets

Ecologically clean and very tasty cabbage without vinegar with beets and carrots. Well, just lick your fingers, and look how it looks on a plate, it’s just fantastically pretty and awesome:

I can also advise those who have very little space in the cellar to store cabbage not in jars, but in bags, but air will need to be removed from them with a special device, that is, done under vacuum. That's all for me, I hope now you have learned how to properly make sauerkraut for the winter in different ways.

Happy and delicious discoveries! See you all! Bye Bye!

Sauerkraut: recipe with photo

Of the ingredients, we only need cabbage, carrots and salt.

Shred the cabbage on a special grater or cut with a knife. Three carrots on a regular grater. In a large container, preferably in a basin, mix the vegetables. I add carrots to taste, for about 1.5 kg of cabbage I need one medium carrot. Too many carrots should not be put, otherwise the cabbage will turn sour.

Now add salt at the rate of 200 grams per 10 kg of cabbage (or 20 grams per 1 kg of cabbage). In general, it is better to oversalt cabbage a little than undersalt it. The salted one can be washed out, but the undersalted one will disappear, and nothing will save it.

Mix the vegetables well with your hands and then begin to put them in jars. You need to lay as tightly as possible. If you place cabbage in a barrel / enamel pan, then be sure to press it down with a weight on top.

A full jar of cabbage should be placed in a clean container - a large plate or a clean bowl. In which it should stand for 3 days at room temperature. During this time, the cabbage will "walk". In the process of sauerkraut, the cabbage juice will rise up and may even be poured into a basin, we do not pour it out, but pour it into a clean bowl, it will still come in handy. Store it in the refrigerator.

It is advisable to try to prevent leakage of juice and pierce the cabbage in a timely manner to release air. It is better to pierce with a sprig of bird cherry, previously peeled from the bark. We pierce 3-4 times a day.

When the cabbage stops fermenting, and the juice no longer rises, you can close the jar with a nylon lid and send the workpiece for storage in a cool place.

Cabbage fermentation ended on the 3rd day, the juice no longer rises. Can be closed with a capron lid and put away for storage.

The first time after salting (for a month) we look after the cabbage, if a lot of juice has gone during the fermentation, then the cabbage may dry out later. To prevent this, we pour the previously escaped juice, which we carefully collected and put into the refrigerator, into jars. And in order to better store sauerkraut, add vodka to the juice, at the rate of 1 tbsp. spoon per liter of juice. Thanks to vodka, cabbage remains crisp and white all winter, until next summer.

If for some reason it was not possible to save the juice, then you need to make a brine and add it .. Prepare the brine as follows: dilute 2 tablespoons of salt in one liter of clean boiled water. For preservation, also add 1 tbsp. a spoonful of vodka per liter of brine.